Doro Wat Chicken stew

 

PREP TIME 15 minutes COOK TIME 2 hours

Ingredients

• 1 x 2.5kg skinned chicken, cut into 8 to 12 pieces
• 3 lemons
• 8 large red onions (approx. 1k/2lbs), finely chopped
• 2 generous tbsp garlic and ginger paste
• 3 to 8 tbsp cayenne pepper
• 50g (1/4 cup) niter kebbeh or ghee
• 6 free range eggs, optional
• mekelesha, to taste
• Salt to taste

Instructions

1. Wash the chicken in several changes of water and then soak in about one liter of water. Squeeze in the lemon juice and rub it into the chicken. Allow to soak in the lemon water while you prepare the rest of the dish.
2. Bring some water to a boil in a pot that is large enough to contain all of the ingredients. When boiling, add 6 eggs and cook for 10 minutes. Transfer the hard-boiled eggs to a bowl of cold water and leave for later. The eggs are optional and can be done a few days in advance if more convenient.
3. Drain and wipe the pot dry and place it over a medium-low heat. Stir in the finely chopped onions and fry using no oil, stirring regularly for 60 minutes or until the onions are soft and lightly caramelised.
4. Once your onions are really soft and literally falling apart, stir in the garlic and ginger paste and the niter kibbeh and fry for a further 30 seconds. Then add the chicken pieces and about 500ml (2 cups ) of water.
5. Add the berbera and stir well to combine. I recommend adding about 3 tablespoons at first. You can always add more later to taste. Add the chicken and stir it into the soft onion mixture.
6. Cover the pot and simmer for about 30 minutes. Then stir in the mekelesha and salt to taste. 
7. Add the hard-boiled eggs (if using) and heat them for about 5 minutes in the sauce to serve.

Source: The Curry Guy